Description
A fast, foolproof, and utterly irresistible Halibut Tempura served over seasoned rice, featuring a light tempura batter and fresh pickles.
Ingredients
Scale
- 2 cups short-grain rice
- 2 cups dashi stock
- 4 halibut fillets
- Salt and pepper to taste
- 1 cup tempura batter mix (or 3/4 cup flour + 1/4 cup cornstarch)
- 1 cup ice-cold sparkling water
- 1 beaten egg
- Canola oil for frying
- Spring onions, chopped
- Soy sauce
- Quick pickles (to serve)
Instructions
- Rinse the short-grain rice under cold water until clear, then cook with dashi stock.
- Season halibut fillets with salt and pepper.
- Dust fillets with flour, dip in beaten eggs, then coat with tempura batter mix.
- Fry the fillets in canola oil until golden brown and crispy, about 3-5 minutes per side.
- Mix the cooked rice with spring onions and soy sauce in a bowl.
- Serve halibut on rice with pickles on the side.
Notes
Keep the batter cold in a metal bowl set over another bowl with ice for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg